As much as I like to eat, I do like to cook. However, the problem is, I get lazy and don't cook as much as I'd like to. And when there's only just Buddha Girl and myself, there's not really enough taste testers to give proper feedback. I discount my mom's critique since she doesn't know what she's eating anyway.
Well, after filming Anton cooking spaetzel and rouladen for Cooking with Anton, he gave us the leftover spaetzel dough for home (both cooked and raw), not wanting to waste any of it, I cooked it up for dinner. We also wanted to try making rouladen, so I bought supplies to make a pork version that Buddha Girl could eat. To cook the spaetzel, I had a Chinese deep frying strainer with holes in it, not a good idea, it was difficult to hold it steady, I'm thinking of getting a metal pie plate and drill holes into it.
For my gravy, I used chicken stock, mushrooms, bacon fat, bacon salt, and onions. For the rouladen, I made a mixture of chopped pickles, bacon, caremelized onions and honey mustard. I used pork shoulder butt slices (used in hot pots) and placed a slice of ham on top, followed by a spread of the bacon mixture. then rolled it up.
I didn't have any toothpicks, so I used skewers to hold the rolls in place
Once the rolls were seared, I finished them in the gravy to soak up more flavour.
The spaetzle only required a bit of frying with salt, pepper and oil. I drizzled a bit gravy when serving.
Here's the finished product, with Anton's carrot salad to give a nice contrast by offering something cold with a vinegary bite.
Overall, this turned out really nice, the only problem was that I used the cheap ham slices which were really salty. I'd recommend using black forest ham instead, and also ease up on the salt in the gravy. To see where I learn this, please visit "Rouladen & Spaetzle" on Cooking with Anton.
No comments:
Post a Comment